Saturday, February 1, 2014

Corn Pudding

2 eggs
3 TBSP sugar
1 TBSP flour
1/2 can of evaporated milk ( milk or half and half also work)
2 TBSP butter, melted
1 can of creamed corn

Bake at 325 for 1 hour, or until set.

Comments:  This corn pudding is a family staple at holiday meals, but I occasionally  make it with  ham or pork roast just to put something different on the table.

I often add a half cup of frozen corn to the mixture to give it some umph.  But, this is not necessary.  I have also cooked it at 350 or 375, depending on what is already in the oven.

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